This one was a hit with everyone. It's sort of like the peanut butter chicken I posted earlier, but I love the sesame and noodle additions. I've just got to find a place to buy sesame seeds in bulk!
(From Cooks Illustrated, Sept/Oct 2004, pg. 20)
1/4 c. sesame seeds
1/3 c. chunky peanut butter
2 medium garlic cloves, mince or pressed through garlic press
1 T. minced fresh ginger
5 T. soy sauce
2 T. rice vinegar
1 t. hot sauce
2 T. lightly packed light brown sugar
1.5 lbs. boneless, skinless chicken breast halves
1 T table salt
12 oz. dried spaghetti
2 T. Asian sesame oil
4 scallions sliced thin on diagonal
1 medium carrot, grated
1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 miutes. Reserve 1 Tb. sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce and sugar until smooth, about 30 seconds. With machine running, add hot water (1 T at a time) until sauce has consistency of heavy cream, aobut 5 tablespoons. Set aside.
2. Bring six quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spary; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into an dregisters about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cuttin gboard and let rest 5 minutes. Using 2 forks shred chicken into bit size pieces and set aside. Boil the spaghetti. After it's done, toss noodles wiht sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among serving bowls, and sprinkle each portion with sesame seeds.